Food Timez

needed:

• potatoes (5 smaller yellow ones whose name i forgot)
• salt, so much salt!
• some finely chopped onion
• 3 cloves minced garlic
• 1/8 chopped red pepper
• some shredded parmesan

how to:

peel (or not peel, it’s up to you) and cut up the potatoes. i found quartering them worked well. put them in a medium sized pot and cover with water, about 1/2 inch-1 inch over the top of the potatoes. dump in salt. a lot of salt. if you put enough salt in now you won’t have to add it later, which i think is nice. boil until the potatoes are tender! huzzah.

while this noise is going on prepare the rest of the ingredients and then sautee them in a frying pan. you’re going to want to keep the heat on low and cook them for a long time. you want the garlic and onion to turn tannish/brownish (which means they’re carmelized and omgsogood).

once the potatoes are tender, drain otu the water. don’t rinse the potatoes because you’ll rinse off all of the startch. put the potatoes back on the stove for a little while—but on low!

when the potatoes are ready and so are the veggies, dump all of it into a food processor and go until everything is creamy and good. (or you could mash them and just dump the veggies into it. but i’m lazy) make sure to get as much of the oil out of the frying pan that you can. there are flavors in there!

put the potato mash back into the pot and keep the temperature on low. warm up some milk and dump that in there. mix until it looks good (at first it looks like you put wayyyyy too much milk in, but i swear you didn’t. just mix it up.)

you could probably put some butter or oil in now. i chose not to because there was some oil from the pan and what not. probs not enough, but it worked for me. also, taste it. mine needed a little extra salt so i put it in. also, put in the shredded parmesan. omg it makes so much difference in the taste. in such a good way. just sayin’

anyways, that is how i made my mashed potatoes! they turned out rather delicious, just sayin’

did i spell that right? i hope so!

make bacon. (make bacon forever). set aside.

sautee some chopped (onion, garlic, red pepper) and sliced (mushrooms) in a little bit of left over bacon grease (in a biggish frying pan). when it’s done take it off the heat and let it cool down a little bit. chop up some tomato and broccoli. crumble the bacon.

when the pan is cool dump the tomato broccoli and bacon into the pan. mix some eggs together and add a little bit of water. stick pan into oven on 450 until the egg is done.

frittata. done.

(about how much I used: 1/4 red onion, 3 cloves garlic, half a red pepper, a handfull of pre sliced mushrooms, 3 slices bacon, half a tomato, half a head of broccoli, 9 eggs)

all of the veggies you like:

• red pepper
• onion
• garlic
• broccoli
• brussel sprouts
• zucchini

a cheese of your choice:

• parm

lots of:

• olive oil
• salt
• pepper

an over at:

• 400-450 degrees

for as long as it takes

Courtesy of my father:

Slice some chicken (1 breast is good for 3 people) into 1/4 inch slices. Put on tinfoil lined cookie sheet, sprinkle with salt and pepper, and broil for about 15 minutes or until chicken has cooked through and gotten crunchy on the outside.

Really simple and quick. Also yummy. Makes great chicken salad the next day.

I like this recipe because it’s really easy. But it takes a while to make (or rather you need to cook it for a while. But the prep work is really easy).

• Oil of some sort
• Quarter of a red onion
• 3 cloves garlic
• a couple of sliced mushrooms
• half a bag of boca ground beef
• 2 cans diced tomatoes
• chopped green peppers
• a couple of cut up carrots (microwave these for like a minute with some water so they aren’t crunchy. Unless you like crunchy)
• 1 can kidney beans
• Crystal hot sauce (to taste)
• Old Bay (to taste)
• red pepper flakes (to taste)
• cumin (to taste)

Cook the onion, garlic and mushrooms in the oil until the onion and garlic are transparent and the mushrooms have shrunk up a little bit. Add in the boca beef and cook it for a while. Throw in the rest of the ingredients. Bring to a boil and let some of the liquid boil off. Bring down to a simmer and let the rest of the liquid boil away. This could take between 2-4 hours, but it’s totally worth it for the flavor.

I usually serve this over pasta, but I imagine it’d be good with rice or corn bread or just eaten plain. Also great to save and eat foreverrrrrrrrrrr

Courtesy of Pioneer Woman, Ree Drummand

Ingredients

• 1 cup Milk
• 6 Tablespoons Butter
• 2-½ teaspoons Active Dry Yeast
• 2 whole Eggs
• ⅓ cups Sugar
• 3-½ cups All-purpose Flour
• 1 teaspoon Salt
• ⅓ cups Sugar
• 2 Tablespoons Cinnamon
• Egg And Milk, Mixed Together, For Brushing
• Softened Butter, For Smearing And Greasing

Preparation Instructions

Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.

In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat over medium heat until combined. Add the other half and beat until combined.

Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.

Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a lower rack in the oven.

Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.

Yummy!

Ingredients:

• Kasha (aka Bulgur)
• One Egg
• One Onion
• Mushrooms
• Bowtie Pasta

Directions: Cube onions and sauté until almost golden brown, cut up mushrooms and add to onions. Sauté until onions are brown and mushrooms have reduced in size. Put one cup of Kasha in a pot and put on heat. When heated up crack one egg into the pot and stir until the grains stop clumping together. Add two and a half cups of water, sautéed vegies and bowtie pasta. Simmer covered for 20-30 minutes. Take off heat and leave covered for another 5 minutes. Remove cover and fluff grains. ENJOY!

So many noms were had last night!

I used this recipe as my inspiration.

• Pasta
• Sesame Seed oil
• Some chopped up onion
• Some chopped up garlic
• Some chopped up cliantro
• Julienned carrots
• Teriyaki Sauce (hey look, I learned how to spell it!)

1. Start the pasta!
2. Prepare your ingredients!
3. Sautee the onion and garlic in some of the sesame seed oil!
4. Put the onion and garlic into a bowl once it’s done! Make sure to scrape as much as the oil into the bowl as you can!
5. Throw the cilantro and carrots into the bowl!
6. Throw some of the finished pasta into the bowl!
7. Pour some teriyaki sauce and some sesame seed oil into the bowl!
8. MIX IT LIKE THERE’S NO TOMORROW
9. THEN ENJOI LIKE YOU DON’T KNOW HOW

first submission!

She lives with me so she will win the pleasure of my company. Even when she doesn’t want it.

And the pleasure of seeing this bunny: